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–+ servings

Chicken Marsala

This classic Italian-American dish is so POPULAR for a reason! Pair with mashed potatoes, roasted veggies or a salad, or even fettuccine or pappardelle.
Servings: 4 servings
By: Nadia Aidi
Thinly sliced chicken breast covered in a savory and slightly sweet mushroom and marsala sauce, served on a white plate with a fork ready to cut it to show how tender it is.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes

Equipment

Ingredients 

Chicken

  • 2 large chicken breasts
  • ¼ cup all purpose flour
  • seasoned salt to taste
  • olive oil

Marsala Sauce

  • 3 cups mushrooms, I am using enoki, crimini and shiitake***
  • 1 ¼ cup chicken bone broth
  • ¼ tsp allspice
  • 1 cup good marsala wine
  • 1 ½ tsp white miso
  • ½ tsp herbs de provence
  • ¼-⅓ cup heavy cream
  • 2 shallots, brunoise
  • 2 garlic cloves, minced
  • parsley to taste
  • chives to taste
  • 1 ½ tbsp unsalted butter

Instructions

Chicken

  • Slice your chicken breasts in half. Pound until VERY thin. Season both sides with a bit of seasoned salt or salt and pepper.
  • Add flour to a plate, season with salt and pepper. Coat the chicken flour mixture, patting off the excess flour.
  • Preheat a stainless steel pan for 2 minutes on medium heat. Add some olive oil and raise temperature to med high.
  • Fry the chicken in batches until golden on both sides.

Marsala Sauce

  • Remove the mushroom stalks from the mushrooms and set aside. Add the stalks to a saucepan with the chicken bone broth. Simmer lightly for about 5 minutes and turn it off. It will reduce to about 1 cup. Strain. While the bone broth and mushrooms are simmering, thinly slice the mushroom heads.
  • In the same pan as the chicken, add your shallots, garlic, miso and allspice. Cook on medium heat for 2 minutes, scraping as much as you can off the bottom.
  • Add a touch of olive oil and your mushrooms. Sauté on medium high for 3-4 minutes. Make sure the aromatics don’t burn but the mushrooms get softer and darker in color.
  • Deglaze with the marsala, let it reduce by about ½. Add in the infused bone broth and again, let it reduce by about ⅓.
  • Add herbs de provence.
  • Finish it off with the cream and butter. Mix it well. Adjust for salt at this point.
  • Add in chicken and let it cook in the sauce for about 2-3 minutes. Finish it off with black pepper and your fresh herbs.

Notes

*** You can use your favorite mushrooms as long as you have 3 cups worth.

Nutrition

Calories: 384kcal, Carbohydrates: 20g, Protein: 31g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 100mg, Sodium: 259mg, Potassium: 781mg, Fiber: 2g, Sugar: 8g, Vitamin A: 392IU, Vitamin C: 5mg, Calcium: 37mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info